Guangdong's Most Underrated Late-Night Food Paradise Rivaling Guangzhou and Chaoshan

As the weather grows hotter, when night falls, the scattered food stalls and barbecue stands across the city begin to buzz with activity. The lively chatter lasting until dawn, the aroma of delicious food wafting far and wide, and the clinking of beer bottles all remind passersby: summer has arrived, and so has the season of late-night snacks. When it comes to midnight snacks, people often think first of the fiery heat of the "sleepless city" Changsha or the fresh flavors of Chaoshan, where "a bowl of midnight congee pairs with everything." Yet, at the southernmost tip of mainland China lies a late-night food capital that combines both these characteristics—

The late-night snacks of Zhanjiang not only offer the "twin delights of land and sea" but also span the extremes in flavor: from the pure, original taste of various seafood steamed to preserve their natural freshness to the bold, layered spices of fiery and savory grilled dishes. Surrounded by the sea on three sides, Zhanjiang's late-night feasts thrive on the bounty of fresh seafood. The locals' daring experimentation with ingredients has created unique flavors exclusive to Zhanjiang, building a contrasting late-night food scene under the slightly salty sea breeze.

Nothing can't be solved with a barbecue feast.

If seafood is the foundation of Zhanjiang's flavors, then oysters are undoubtedly the undisputed kings of the local night market barbecue stalls.

Charcoal-grilled oysters have taken over barbecue stalls nationwide, with their signature garlic aroma and beer pairing forming the first olfactory thrill of the night—originating right in Zhanjiang, Guangdong. Across night markets in China, "Zhanjiang grilled oysters" are often the star attraction. But in their "happy homeland" of Zhanjiang, discerning diners take it up a notch. With two top oyster-producing regions—Guandu oysters, large and creamy without residue, and Beitan oysters, smaller with thick shells and sweet meat—the choice is entirely up to personal preference.

Fresh oysters as big as a palm are pried open and arranged on the grill, their plump, glistening flesh glistening with moisture. A secret blend of minced garlic and peanut oil is spread evenly over them. When the juices bubble up, dripping onto the charcoal with a sizzle and the edges of the oyster curl slightly, it's the perfect moment to serve. Just 80% cooked—this precise timing is the key to keeping the oysters tender.

Lift the piping-hot garlic oysters by their shells, first sipping the savory broth, then savoring the meat, juices, and toppings all at once. The succulent oyster bursts with briny sweetness, perfectly melding with the rich aroma of roasted garlic. For spice lovers, a sprinkle of fresh chopped chili peppers adds a vibrant kick. Golden garlic and fiery red chilies create a feast for the eyes—how could one ever be enough? Grilled oysters are best enjoyed by the dozen (12 per order).

Grilled oysters are just the tip of Zhanjiang's seafood barbecue iceberg. Surrounded by the sea on three sides and blessed with a thriving fishing industry, the South China Sea gifts an abundance of seafood, making it easy to assemble a "seafood feast" anytime, anywhere.

While other night markets might grill prawns, Zhanjiang’s stalls split Naozhou mini lobsters in half and grill them, eliminating the hassle of peeling and offering pure shrimp freedom. Fresh abalones from Naozhou writhe on the grill under high heat, slathered with the same garlic sauce as the oysters—rich and succulent. Then there are grilled clams, mussels, scallops… Rare delicacies hard to find inland are all here in Zhanjiang’s night markets.

In Zhanjiang, everything can be grilled, and beyond seafood, nothing embodies the local barbecue style better than "wet-spicy beef."

The ubiquitous beef skewers take on a new life in Zhanjiang. With options for doneness—80%, 70%, or 50%—the ritual of ordering "wet-spicy beef" begins the moment you place your request. Unlike dry-rubbed grilling, the secret lies in the sauce: brushed on repeatedly during cooking, it locks in moisture while infusing the beef with flavor. Finished with a sprinkle of sesame seeds and a bright orange chili sauce, it’s ready to serve.

This Zhanjiang-exclusive method maximizes the beef’s tenderness. Orders of 20-30 skewers are common, and unless specified, they’re served medium-rare (70%). Diners dip the beef into the wet-spicy sauce to taste, then slide it off the skewer with their teeth. Juicy, tender, and layered with flavors—the nutty crunch of sesame and the sweet-heat of the sauce make it impossible to stop at just one.

After witnessing the fiery vibrancy of Zhanjiang’s night market barbecues, you might think the late-night scene is all about bold flavors. But hold on—the most thrilling "polar opposite" awaits.

"Sauna" is Guangdong’s highest tribute to fresh ingredients. Placing cleaned items directly on a steamer to highlight their natural taste, this method demands 100% confidence in the ingredients. Common choices include sauna chicken, fish, or vegetables—but in Zhanjiang, it’s all about "seafood sauna."

For an authentic seafood sauna, the first hurdle is selecting the seafood. To Zhanjiang locals, "seafood" is all about freshness—especially for this no-seasoning-needed method. Only the day’s catch, brimming with oceanic aroma, will do. Frozen or tank-raised seafood won’t pass the "sauna" test. Experienced diners can judge a restaurant’s quality just by glancing at its seafood display.

Once freshness is ensured, the choices are wide open. Zhanjiang’s seafood sauna typically has two parts: the steamer holds diners’ selections—shrimp, crab, clams, squid, or a mix—while below simmers a semi-cooked congee base. A basic version uses plain rice porridge, an upgrade adds dried scallops for umami, and luxury options include pork rib or lean meat congee.

No matter the base, the soul lies in the savory juices dripping from the steaming seafood above. After indulging in springy, succulent bites, no one can resist a bowl of midnight congee—warm, sweet, and brimming with seafood essence.

Among the seafood, the unassuming sandworm is a Zhanjiang night market delicacy. Dubbed "gold beneath the mudflats," these critters may lack visual appeal but boast unmatched flavor—plump, crisp, and versatile. They star in sandworm congee, garlic-and-vermicelli-steamed sandworm (a scallop-style dish), deep-fried crispy sandworm, clear-broth sandworm, or even sandworm sashimi for the bold.

Zhanjiang is famed for its "twin delights of land and sea." Alongside endless seafood, a plate of white-cut chicken is a must. While this dish is common across Guangdong and Guangxi, using Zhanjiang’s local free-range chickens elevates it to a "legendary" status—Zhanjiang white-cut chicken.

The secret lies in selecting medium-sized, well-proportioned local chickens and mastering the poaching time—cooked just until "the bone shows a hint of pink." The result: tender meat, gelatinous skin, and pure "chicken essence." Enjoy it plain or with ginger-scallion dip. The poaching broth isn’t wasted either—simmered into chicken shred or offal congee, it completes a universe of flavor where "chicken tastes like chicken."

Late-night eateries often don't fuss over details, expanding the concept of "white-cut" dishes broadly—white-cut duck, white-cut goose, and other poultry dishes. As long as the ingredients are fresh, nothing is off-limits for this simple preparation. Whether with a group of friends or alone, a plate of white-cut meat paired with its "matching" congee makes for a comforting night.

After indulging in a night of bold, savory flavors, Cantonese people's arch-nemesis—"heatiness" (the Cantonese concept of internal inflammation)—lurks in the shadows. To play it safe, a bowl of cooling sweet soup is the perfect soothing finale.

The most "professionally fitting" choice is kelp and mung bean soup. Freshly washed kelp is sliced and added to mung bean broth simmered until the beans split open, then stewed slowly until creamy. For extra refinement, some dried tangerine peel can be added—the umami of kelp complements the nutty aroma of mung beans, and once chilled, only a delicate sweetness remains, perfectly meeting Cantonese sweet soup's gold standard of "not too sweet." Summer is also the ideal season for grass jelly. Locally made from mesona chinensis, the dark green jelly liquid is boiled with rice flour and naturally cooled into a jelly-like texture. Chilled and drizzled with honey, it's silky smooth with a refreshing herbal fragrance.

When it comes to local specialty sweet soups, golden, fragrant sweet potato soup is a must. At first glance, the preparation seems simple—just peel and cube sweet potatoes, soak them, then boil with sugar. But the rich sweetness and unmistakable sweet potato aroma tell diners this bowl is anything but ordinary. Upon closer inquiry, the secret lies in the ingredients: volcanic sweet potatoes from Suixi, a core sweet potato production region in China. Grown in volcanic soil, these sweet potatoes are the "secret weapon" for local desserts and sweet soups. Sweet potato starch is also used to make chewy sweet potato jelly and noodles, equally delightful.

(Top) Red bean and sweet potato starch pearl soup; (Bottom) Corn and sweet potato starch pearl soup.

Beyond delicious sweet soups, as summer arrives, Zhanjiang offers an abundance of seasonal fruits. The famed "Pineapple Sea of China" in Xuwen yields pineapples that inspire creative dishes like pineapple chicken, pineapple fish, pineapple spare ribs, and sweet-and-sour pineapple pork. Local fruits like Hongjiang oranges, lychees, longans, sugarcane, and bananas... sweeten the night further.

Amid the interplay of sweet soups and fruits, the bold spice of charcoal-grilled barbecue and the umami of "land-and-sea delicacies" come together to form the vibrant, lively night scene of Zhanjiang, beckoning every passerby to join in the coastal breeze.